Are you crazed? Without a decorated tree? Or a single card addressed? No presents purchased?
I feel your pain. Maybe not today, but at one point in my life, I sure did. Today Mr. Musky and I reveled in the fact that our children are no longer elementary aged, requiring school musical attendance, church pageant participation, or the hiding of the gifts in addition to their general daily neediness.
And that blasted Elf nonsense? Thank the heavens above we dodged that stress-laden, blood-pressure spiking, feel-like-a-crappy-parent, guilt-inducing commercialized ridiculousness. To all the moms and dads out there barely keeping your heads above water, I feel you. And so do all the other parents who are in it with you or already paid their dues. This too shall pass.
But until it does, resist that urge to eat fast food for the next 1o days. Your January self will thank you if you slow down just one night and eat something comfort-y. This Slow Cooker Beef Stroganoff will do just that, starting with a bed of egg noodles.
If you want to go even healthier, then skip the noodles and opt for a bed of raw spinach, spaghetti squash noodles, or some zucchini noodles. Whatever floats your boat!
Top it with succulent, fork tender stew beef tangled together with mushrooms and onions in a bath of brandy, Worcestershire sauce, garlic and beef broth.
The best part of this savory main course meal? The hands-off approach, apart from a mere 30 minutes of prep. God love the slow-cooker – the device which single handedly makes cooking a breeze in the winter months.
I can never make this dish without smiling as I think about a gal by the name of Carrie flashing before my eyes. Back in the day at 1005 South Wright Street in Champaign, IL, our beloved cook Wilene at Pi Beta Phi asked us if there were any particular dishes from home we’d like her to attempt. That brave woman then recreated our mothers’ dishes in any way she could, and I specifically remember Beef Stroganoff Night. Carrie loved it, saying it was just like her mom’s. We all appreciated that home cooked meal.
I love reminiscing while my own kids live similar experiences. Kahley often texts us her weekly menu at Delta Delta Delta in Madison. And while 1991 Pi Phi can’t compete with 2017 Tri Delta’s lobster rolls (for real!), Beef Stroganoff was no slouch.
This is fairly easy to make – so go for it! You’ll thank yourself for a hearty, rib-sticking, comfort food treat when you sit down with your people to a memorable meal leading up to the holiday madness.
Enjoy, my friends and family. Much love from my house to yours!
- 2 lbs Beef Stew Meat, cut into ½ inch cubes
- Salt and Pepper
- Cooking oil or fat
- ½ cup brandy
- 16 oz sliced mushrooms
- 1 onion, cut into ½ inch pieces
- 4 cloves garlic, minced
- ¼ cup Worcestershire sauce
- 1.5 cups low sodium beef stock
- 2 T dijon mustard
- 1 cup sour cream
- 2 T Arrowroot powder
- ½ cup beef broth
- ⅓ cup chopped Italian parsley
- Egg Noodles, cooked according to package instructions
- Season the stew meat with salt and pepper.
- Heat a cast iron or non stick skillet over medium heat. Add some cooking fat to the pan, then add ⅓ of the meat. After two to three minutes, flip the meat to brown the other side. Remove to the crock pot.
- Repeat with the other two batches of meat.
- Once all the meat is browned, deglaze the pan by pouring in the brandy and scraping up all the little stuck-on bits of meat. Add the onion and mushrooms and sauté for 3-4 minutes.
- Pour the brandy, mushrooms, and onion into the crock pot. Add the garlic and worcestershire sauce.
- Combine the beef stock and dijon mustard in a small bowl, then add to the crock pot.
- Cook the mixture on high for four hours, or on low for eight.
- -20 minutes before serving, add the sour cream. Dissolve the arrowroot powder into the beef broth and add that as well.
- Stir to combine, and allow the stroganoff to continue cooking in order to thicken, for approximately 15 minutes.
- Meanwhile, prepare the egg noodles according to package directions.
- Serve the stroganoff over the cooked noodles and top with the chopped parsley.